Paleo Cabbage Ribbons

Did I tell you my sister and my mother keep a paleo diet? Yeah. I don’t really… I eat cookies and brownies. I don’t eat much pasta or bread, but I am not paleo. I just don’t have the self control, plus the three months I tried it all I did was eat bacon and eggs. You know what happens when you eat bacon and eggs every day? You get fat.

Anyway – my sister brought home these two gorgeous cabbages from her co-op and then promptly flew the coop for the west coast for the holidays. I’ve been staring at the two cabbages thinking “how much coleslaw can someone eat???”

However, I decided I wanted something warm and yummy. It is snowing outside, after all. I read a couple recipes about roasted slices of cabbage, and as I sliced into my pretty cabbage, I realized the slices wouldn’t stay together, let alone roast in a single piece. However, I threw caution to the wind and roasted my pretty slices. I generously sprinkled some salt, pepper, and good olive oil over the slices. I baked at 400F for about 40 minutes. I had two pans. One, I kept as tidy as possible and let the slices roast. And the second? I pulled apart those slices into beautifully toasted ribbons. I tossed a little chopped garlic in at the last minute and baked for another 5 minutes. Glorious.

Paleo Cabbage Ribbons (an inspired recipe)

  • 1 head of green cabbage, washed and the outer leaves removed
  • 4 cloves of minced garlic
  • salt
  • pepper
  • about 1/4 cup of olive oil (plus some as needed)
  1. Preheat the oven to 400F
  2. Slice the cabbage into slices and remove the core in the middle sections
  3. In two rimmed baking sheets, place the slices in the sheets, spaced apart well.
  4. Sprinkle with salt and pepper
  5. Evenly drizzle olive oil
  6. Bake at 400F for 40 minutes
  7. Break apart the slices into ribbons and toss with minced garlic
  8. Return to the oven for 10 more minutes, or until caramelized


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